I just made chocolate chip cookies, basic recipe, two changes…
I had to sub half the butter for vegetable shortning (because I didn't have enough butter, and I wasn't about to run to the store, because in case you haven't heard, L.A. is experiencing it's worst storm in years…I think it rained for a whole hour tonight). Luckily I had some Crisco I keep on hand for seasoning my cast iron skillet…
The other change was that I added molassas. About a tablespoon.
The cookies were really puffy right out of the oven, then deflated really nicely. They have some cracks which actually make them look quite nice. They are soft and incredibly chewy….But they don't taste like much. Kind of blah and sweet. Chocolate chip blah cookies. Not bad, per se…just not like the Tollhouse refridgerated break-away ready made dough I bought last week. Those were pretty perfect. Is it the lack of butter? Maybe it needs that depth and richness? Tell me, expert cookie people!
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